Ingredients
- 1 good seasons italian (envelope)
- 1/4 tequila
- 1 pound shrimp (cleaned)
- 1/2 cup oil
- 1/4 cup lime juice
- some peppers
- some onions
- some zucchini
- some summer squash
- some mushrooms
Mix tequila, juice, salad dressing mix and oil in cruet or small bowl as directed on envelope. Pour over shrimp and vegetables; cover. Refrigerate 1 hour to marinate. Drain; discard dressing.
Arrange shrimp and vegetables on skewers.
Place kabobs on greased grill over hot coals. Grill 10-15 minutes or until shrimp turn pink and vegetables are tender-crisp, turning once. Serve with rice, if desired.
Prep Time: 20 minutes plus marinating.
Grilling Time: 15 minutes.
*Note: For an extra-special presentation, leave the tails on the shrimp.
